First created in the late 17th century, Bonfire toffee, or claggan to the Scots, is a sweet hard brittle toffee treat. The taste is similar to butterscotch. It has connections with both Halloween and Bonfire Night, aka Guy Fawkes Day on November 5th.
Cuisine English, Low Fat, Victorian
Prep Time 5minutes
Cook Time 15minutes
Total Time 1hour20minutes
3ozgolden syrup(subsitute corn syrup)
3ozblack treacle(substitute molasses)
6ozlight soft brown sugar
1/4tspcream of tartar
tsp¼cream of tartar
Line a small rectangular tin (6 x 8in) baking tray with non-stick baking paper.
Place a deep saucepan on medium heat and add all the ingredients. Stir occasionally until the butter has melted and the sugar has dissolved. The mixture should be smooth.
Turn up the heat and bring the mixture to a boil Using a candy thermometer, cook until the mixture reaches 285F. Careully pour the mixture into your pan. Let Cool.
For even pieces: wait 15 - 20 minutes until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent. Use an oiled chef's knife to draw even lines. When it has cooled completely, you will be able to easily break the toffee along those lines.
For more fun, let the toffee cool completely, then break into shards with a rolling pin.
Store in an airtight container, using parchment paper to help keep layers separate.
While you can substitute golden and dark treacle syrup, it really does give a lovely flavour.